Vegetable Chicken Noodle Soup Recipe

Vegetable Chicken Noodle Soup Recipe

  • 1/2 tablespoon olive oil
  • 1 chopped onion (optional)
  • 2 cloves garlic, minced (optional)
  • 1 cup chopped celery
  • 1/2 cup chopped red bell pepper (optional)
  • 2 quarts water
  • 2 cups chopped carrots
  • 4 chicken bouillon cubes
  • 1/2 teaspoon thyme
  • 1/2 teaspoon salt
  • 2 cups uncooked, large egg noodles
  • 2 cups diced cooked chicken breasts
  • 2 cups frozen green petite peas
  • 2 tablespoons cornstarch
  1. In a large pot, over medium-high heat, add olive oil. Saute onion (optional), garlic (optional), and celery for 2 minutes.
  2. Add red bell pepper (optional), water, carrots, chicken bouillon cubes, thyme, and salt. Bring to a boil.
  3. Add egg noodles. Cook 8 minutes until noodles are tender.
  4. Add diced cooked chicken and peas. Simmer for 10 minutes.
  5. Mix cornstarch with 2 tbsp water and stir into soup. Simmer for 5 to 10 more minutes.
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